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08-02-2009

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06-08-2014 9:34 AM

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  • Posted in thread: Atlantic Bitter - ESB on 04-23-2013 at 01:22 PM
    looking at my notes, I think my I fermented on the cool side, which probably inhibited a lot of
    the yeast character that's needed.

  • Posted in thread: Atlantic Bitter - ESB on 04-22-2013 at 12:42 AM
    Just looked up Ringwood and noticed that it's the same strain as WLP005. Maybe I'll use a more
    traditional ESB strain to get the fruity esters I was missing.

  • Posted in thread: Atlantic Bitter - ESB on 04-22-2013 at 12:37 AM
    Great to compare! They're not too different.I made the following tasting notes from mine: Too
    clean (yeasty), too roasted (chocolate malt), not enough hop aroma.I was planning on trying it
    again this ...

  • Posted in thread: Atlantic Bitter - ESB on 10-09-2012 at 06:06 PM
    Atlantic BitterThis ESB is inspired by Propeller Brewing's ESB. I couldn't find a definitive
    clone recipe so I just improvised. It doesn't taste much like the target beer, but is very
    delicious. I ran...

  • Posted in thread: Poor hop utilization? on 09-22-2011 at 12:26 AM
    No hap bags, just thrown in the boil. I used hop pellets.

  • Posted in thread: Poor hop utilization? on 09-22-2011 at 12:25 AM
    It was meant to be similar to Saison Dupont. Based off of a clone recipe from 'Clone Brews'.
    Looks like it put me on the wrong path?

  • Posted in thread: Poor hop utilization? on 09-20-2011 at 04:13 PM
    Used Wyeast 3711.

  • Posted in thread: Poor hop utilization? on 09-20-2011 at 04:12 PM
    Here is the recipe I used:FermentablesIngredientAmount%MCUWhenCanadian Superior Pilsen 10lb 0oz
    85.1 % 2.7 In Mash/SteepedBelgian Caramel Vienna Malt 8.00 oz 4.3 % 1.9 In Mash/SteepedBelgian
    Caramel M...

  • Posted in thread: Poor hop utilization? on 09-20-2011 at 10:23 AM
    Hey everyone,I believe I am getting poor hop utilization. All of my beer seem to be lacking in
    that hop bitterness, or tasting too sweet.I am doing full boils of 5-gallon batches on my
    stove. I am not...

  • Posted in thread: Maltodextrin in AG Brewing? on 08-23-2011 at 10:28 PM
    But because I control the wort fermentability, wouldn't mashing at a higher temp be equivalent
    to using generic DME with maltodextrin?

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